- In a pressure cooker take 5 potato, 1 tsp salt and enough water. cover and pressure cook for 3 whistles. cool completely, peel the skin and mash slightly. keep aside. in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, pinch hing, 1 tsp cumin and 2 chilli. saute on low flame until the spices turn aromatic. further, add 1 onion and 1 tsp ginger garlic paste. saute well until onions turn golden brown. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala. saute in low flame. also, add 2 tomato and saute until the tomato turns soft and mushy. now add boiled potato, 1 tsp kasuri methi and 1 tsp salt. saute for a minute until the aloo is coated well with masala. further, add 1½ cup water and mix well. cover and simmer for 10 minutes. now add 2 tbsp coriander and ¼ tsp garam masala. mix well. Serve aloo karahi sabzi hot.
Aloo karahi sabzi
#myrecipe
By Sai Charan
Mar, 26th
517
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Potato
- Salt
- Water
- Oil
- Bay leaf
- Cinnamon
- Cardamom
- Hing
- Cumin
- Red chilli
- Onion
- Ginger garlic paste
- Turmeric powder
- Green chillies
- Corinader
- Garam masala
- Tomato
